气相色谱-质谱法中4种不同捕集方式对茶叶香气成分测定的影响

采用固相微萃取(solid phase microextraction，SPME)、吹扫捕集-热脱附(purge & trap-thermal desorption，P&T-TD)、搅拌磁子吸附(stir bar sorptive extraction，SBSE)、动态顶空吸附(head space sorptive extraction，HSSE-1、HSSE-2和HSSE-3)4种捕集方式联用气相色谱-质谱仪对杭州龙井茶、黄山毛峰茶、山东崂山茶和福建乌龙茶进行分析，研究茶的挥发性香气组分。结果显示：茶的香气主要由烯类、醛类、醇类、酮类、酯类、酸类、芳香族化合物、含氮化合物、杂环化合物、含硫化合物、酚类化合物组成；4类茶均含有大量的烯类、醛类、醇类和酮类化合物，其中福建乌龙茶含量最高；杭州龙井茶、黄山毛峰茶和山东崂山茶属绿茶类，酯类、杂环类、芳香族类以及酚类化合物含量相对较高；通过HSSE-1、HSSE-2对茶叶香气成分进行对比，冲泡前后组分种类和含量略有不同。组分之间的差异使茶形成不同产地不同种类的茶叶的特有风味。

Influences of Four Different Trap Methods on GC-MS Determination of Aromatic Components of Tea

The volatile flavor compounds in Hangzhou Longjing tea,Huangshan Maofeng tea,Shandong Laoshan Mountain tea and Fujian oolong tea were extracted by solid-phase micro-extraction(SPME),purge and trap-thermal desorption(P&T-TD),stir bar sorptive extraction(SBSE),headspace sorptive extraction(HSSE) and analyzed by GC-MS.The major aromatic constituents of tea consisted of vinyls,aldehydes,alcohols,ketones,esters,acids,aromatic compounds,nitrogen-containing compounds,heterocyclic compounds,sulfur-containing compou...